Hi.

Feb 20 Whole Roasted Cauliflower with Tahini Sauce

Here’s the reaction I get every time I bring this whole roasted cauliflower dish to the table and there are some new guests: “WTF IS THAT?!”

Okay, maybe that’s just what I imagine people are thinking from the raised eyebrows and very inquisitive expressions on their faces. But still. I’m almost 65% positive those are the exact words that they’re thinking. And those are some good odds.

Well, wtf is this dish then?

It’s a whole cauliflower head, generously brushed (or drenched, if that makes it sound more delicious) with olive oil and lotsa spices, roasted until tender and charred and juicy and steaming, and garnished with the best tahini sauce and fresh parsley.

A side dish that has quickly become a weekend dinner staple over at my place. For good reason. Or reasons. Like the reasons I just mentioned above. And also because I can’t say I don’t secretly love those wondering looks this roasted cauliflower always receives from the less culinary-inclined people around the table when it’s presented.

So here’s how this whole roasted cauliflower thing is done:

quickly prep the cauliflower by rinsing, drying, and cutting off the stem and leaves

whisk together the flavor-packed mixture of olive oil, water, and so many dried herbs and various other spices

pour that oil mixture into the crevices of the cauliflower head and brush some more of it over the whole top of the cauliflower

roast that veggie up until it’s tender and charred and steaming

Now let’s get to that tahini sauce, shall we?

It’s my go-to tahini sauce/dressing. Because it’s the tastiest one I’ve ever come across and has served me faithfully for years.

It’s a tahini sauce made with olive oil as its liquid instead of the usual water. And some white vinegar and lemon juice, for extra tang and tartness and freshness. And salt and pepper, obvs. And that’s it. And it’s amazing. I’ve used some variation of this tahini dressing for this kale salad and this roasted eggplant dish, as some examples.

And yes, I know I already posted a recipe with tahini this month, these double chocolate tahini cookies. But, well, how do I explain this adequately? I DON’T CARE. The more tahini in my foods (savory, sweet - I don’t discriminate), the better.

So, once that olive oil coated cauliflower head is roasted up till your desired texture (less roasting time for a more crunchy bite, more roasting time for a more tender bite), drizzle the tangy tahini sauce over top, garnish it up with some chopped fresh parsley, and serve the cauliflower warm.

And let the quizzical looks commence.

I like to serve this roasted cauliflower on a dish with a serrated knife and let the guests cut off their own portions. Self-service kinda dish, this one is.

So simple. So nutritious. So flavorful. So succulent with a perfect crunch and char. So crowd-pleasing (and entertaining hehe).

Whole roasted cauliflower with tahini sauce - thank you for becoming a part of my life.